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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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It is a 5* recipe. Ingredients:
6 cups reduced-sodium chicken broth |
2 large eggs |
2 tablespoons freshly grated parmesan cheese |
2 tablespoons chopped flat leaf parsley |
2 tablespoons chopped fresh basil leaves |
1 cup lightly packed spinach leaves, cut in thin strips |
Directions:
1. Salt and freshly ground black pepper
2. Bring the broth to a boil in a large saucepan over medium-high heat.
3. In a bowl, whisk the eggs, cheese, parsley, and basil to blend.
4. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
5. Stir in the spinach, then season the soup, to taste, with salt and pepper.
6. Ladle the soup into bowls and serve.
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